Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potato and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potato and Broccoli

Savor the crispiness of perfectly roasted chicken thighs paired with tender sweet potato and vibrant broccoli. This one-sheet pan meal is both hearty and balanced, delivering a satisfying crunch with each bite, along with a delightful blend of sweet and savory flavors.

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NUTRITION

529kcal
Protein
40.4g
Fat
22.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

200g Boneless Skinless Chicken Thighs

1 medium Sweet Potato

1 cup Broccoli

1 tbsp Olive Oil

0.5 tsp Salt

0.25 tsp Black Pepper

0.5 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken thighs with olive oil, salt, pepper, and garlic powder until well coated.

  • 3

    Peel and cube the sweet potato into uniform pieces. Trim the broccoli into florets.

  • 4

    Spread the sweet potato cubes and broccoli florets on the sheet pan. Drizzle a tiny pinch of salt and a splash of olive oil over the vegetables.

  • 5

    Place the seasoned chicken thighs on the same sheet pan with the vegetables, ensuring even spacing for proper roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes. Halfway through, stir the vegetables and spoon any rendered juices over the chicken for extra crispiness.

  • 7

    Check doneness of the chicken (it should reach 165°F in the thickest part) and ensure vegetables are tender. If needed, roast for an extra 5 minutes.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potato and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potato and Broccoli

Savor the crispiness of perfectly roasted chicken thighs paired with tender sweet potato and vibrant broccoli. This one-sheet pan meal is both hearty and balanced, delivering a satisfying crunch with each bite, along with a delightful blend of sweet and savory flavors.

NUTRITION

529kcal
Protein
40.4g
Fat
22.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

200g Boneless Skinless Chicken Thighs

1 medium Sweet Potato

1 cup Broccoli

1 tbsp Olive Oil

0.5 tsp Salt

0.25 tsp Black Pepper

0.5 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken thighs with olive oil, salt, pepper, and garlic powder until well coated.

  • 3

    Peel and cube the sweet potato into uniform pieces. Trim the broccoli into florets.

  • 4

    Spread the sweet potato cubes and broccoli florets on the sheet pan. Drizzle a tiny pinch of salt and a splash of olive oil over the vegetables.

  • 5

    Place the seasoned chicken thighs on the same sheet pan with the vegetables, ensuring even spacing for proper roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes. Halfway through, stir the vegetables and spoon any rendered juices over the chicken for extra crispiness.

  • 7

    Check doneness of the chicken (it should reach 165°F in the thickest part) and ensure vegetables are tender. If needed, roast for an extra 5 minutes.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.